Summary

Ingredients

• 4 chicken breast fillet (s)
• some butter
• 150 ml cider (French apple wine)
• 1 dash orange juice
• 100 ml cream
• 4 peach (s) (fresh or canned)
• salt and pepper
• 1 pinch (s) sugar

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Instructions

1. For fresh peaches: Briefly put the peaches in boiling water, rinse with cold water and peel off the skin, quarter them and set aside.
2. Preheat the oven to 75-100 ° C.
3. Rinse the chicken breast fillets whole or in strips with cold water and pat dry. Salt and pepper well. Heat the fat in a pan (uncoated) and fry the fillets well on all sides.
4. Remove from the pan and keep warm in the oven.
5. Deglaze the roast with the cider. Add the peach pieces and let simmer uncovered for a few minutes. Take the peach out again and keep it warm as well. Stir the cream and orange juice into the cider, simmer for a while and season with salt, a pinch of sugar and plenty of pepper.
6. Serve the peaches with the meat and cover everything with the sauce.
7. This goes well with rice or pasta.